Recipe: Big Bowl restaurant Chinese Chicken Dumplings

BIG BOWL RESTAURANT CHINESE CHICKEN DUMPLINGS

3 1/2 lbs Napa Cabbage, thinly sliced
2 TBL Kosher Salt
2 1/2 lbs Ground Chicken, Thigh Meat 3/8 inch grind
1 TBL Pearl river bridge mushroom soy sauce
1/3 cup Chicken Fat, rendered
2 tsp Kadoya sesame oil
1 TBL Koon Chun thin soy sauce
4 tsp Kosher salt
4 tsp Sugar
1 Cup Chicken stock
1 Each Fresh egg whites, lightly beaten
2 TBL Corn Starch
1 1/2 tsp Black pepper, Fresh Ground
2 TBL Fresh ginger, minced
Napa Cabbage, Sliced From Top
1/3 Cup Scallions, sliced 1/4, Fresh Sliced
6 TBL (1/4 cup + 2 TBL) Cilantro Leaves, medium chop
30 - 40 Round dumpling or wonton skins, fresh

Salt the cabbage 3 1/2 Lb +2 TBL kosher salt for at least 1 hour and then spin dry. Set aside.

In a stainless steel bowl, mix chicken through ginger together in a clockwise motion. Gently fold in salted napa, scallions and cilantro. Place bowl of potsticker filling over ice for making potstickers.

Using a teaspoon, place a small amount, about 1/2 oz of filling into a round dumpling/potsticker wrapper and seal with a bit of egg wash. Crimp with folds on the back side of the potsticker and form into a crescent shape. Continue until all the dumplings are completed.

Cook by steaming, boiling them (until they float), or pan-brown them on a lightly oiled griddle, spray them with water, cover and steam until done (potstickers). The internal temperature should be 165 F.

DUMPLING DIPPING SAUCE

2 TBL red wine vinegar
2 TBL unseasoned rice vinegar
5 TBL light soy sauce
1 1/2 TBL sugar
1 tsp chopped garlic
2 tsp chopped ginger
1 TBL scallion green, sliced thinly

Mix all ingredients well

Source: Big Bowl Chinese restaurant, requested recipes on their website.